Savory Cake Olives Bacon Cheese: A Delicious & Unique Recipe

Savory cake olives bacon cheese – prepare to have your taste buds tantalized! Forget everything you thought you knew about cake because this isn’t your average sugar-laden dessert. This is a flavor explosion, a delightful dance of salty, savory, and utterly irresistible goodness baked into a single, stunning creation. Imagine the comforting texture of a classic cake, but instead of sweetness, you’re greeted with the smoky richness of bacon, the briny pop of olives, and the sharp, creamy tang of cheese.

While the exact origins of savory cakes are debated, similar concepts have existed for centuries across various cultures. Think of the Italian torta rustica or the French quiche – both savory baked goods designed to be enjoyed as a meal or a hearty snack. This particular recipe, however, takes the best elements of these traditions and elevates them into something truly special. It’s a celebration of Mediterranean flavors, a nod to rustic baking, and a testament to the fact that cake doesn’t always have to be sweet.

People adore this savory cake olives bacon cheese for its incredible versatility and satisfying flavor profile. It’s perfect for brunch, a light lunch, or even as an appetizer at your next gathering. The combination of salty bacon, pungent olives, and creamy cheese creates a symphony of flavors that is both comforting and exciting. Plus, it’s surprisingly easy to make, making it a fantastic option for both experienced bakers and kitchen novices alike. Get ready to impress your friends and family with this unexpected and utterly delicious treat!

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs
• 1 cup whole milk
• 1/2 cup olive oil
• 1 cup grated Gruyere cheese (or Emmental)
• 1/2 cup grated Parmesan cheese
• 6 ounces bacon, cooked and crumbled
• 1 cup pitted green olives, roughly chopped
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• Optional: Pinch of red pepper flakes for a little heat

Preparing the Savory Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This will prevent the cake from sticking and ensure easy removal after baking. I like to use a baking spray that contains flour for extra insurance.
2. Whisk together the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Make sure everything is evenly distributed. This step is crucial for a light and airy cake. If you skip this step, you might end up with pockets of baking powder or soda, which can affect the taste and texture.
3. In a separate bowl, whisk together the wet ingredients. In a medium bowl, whisk together the eggs, milk, and olive oil until well combined. The mixture should be smooth and homogenous.
4. Combine the wet and dry ingredients. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake. A few lumps are okay!
5. Incorporate the cheese, bacon, olives, sun-dried tomatoes, parsley, and garlic. Gently fold in the Gruyere cheese, Parmesan cheese, crumbled bacon, chopped olives, sun-dried tomatoes, parsley, and minced garlic. Make sure everything is evenly distributed throughout the batter. This is where the magic happens! These ingredients are what give the cake its savory flavor and texture. If you’re using red pepper flakes, add them now as well.

Baking the Savory Cake

1. Pour the batter into the prepared loaf pan. Spread the batter evenly in the prepared loaf pan. You can use a spatula to smooth the top.
2. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven. Start checking for doneness around 50 minutes. If the top of the cake is browning too quickly, you can loosely tent it with aluminum foil.
3. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking apart when you try to remove it from the pan. Cooling it on a wire rack allows air to circulate around the cake, preventing it from becoming soggy.

Tips and Variations

This savory cake is incredibly versatile, and you can easily customize it to your liking. Here are a few ideas:

• Cheese Variations: Feel free to experiment with different types of cheese. Cheddar, mozzarella, feta, or goat cheese would all be delicious additions.
• Meat Variations: Instead of bacon, you could use ham, prosciutto, or even cooked sausage.
• Vegetable Variations: Add other vegetables like roasted red peppers, zucchini, or spinach. Just make sure to chop them finely and drain any excess moisture.
• Herb Variations: Experiment with different herbs like thyme, rosemary, or oregano.
• Spice Variations: Add a pinch of cayenne pepper or smoked paprika for a smoky kick.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake gluten-free.
• Serving Suggestions: This savory cake is delicious served warm or at room temperature. It’s perfect for breakfast, brunch, lunch, or as an appetizer. You can also serve it with a side salad or a bowl of soup.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze it for longer storage. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing.

Detailed Ingredient Notes

Flour:

I recommend using all-purpose flour for this recipe. It provides the right balance of structure and tenderness. If you want to use whole wheat flour, you can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour will result in a slightly denser cake.

Baking Powder and Baking Soda:

Both baking powder and baking soda are used in this recipe to help the cake rise. Baking powder is a complete leavening agent, meaning it contains both an acid and a base. Baking soda, on the other hand, is a base and needs an acid to react with. In this recipe, the milk and olive oil provide the acid needed to activate the baking soda.

Eggs:

Use large eggs for this recipe. Eggs provide structure, richness, and moisture to the cake. Make sure the eggs are at room temperature for best results. Room temperature eggs will incorporate more easily into the batter and result in a lighter cake.

Milk:

I recommend using whole milk for this recipe. Whole milk provides the most richness and flavor. You can also use 2% milk or even almond milk, but the cake may not be as moist.

Olive Oil:

Use a good quality olive oil for this recipe. The olive oil adds flavor and moisture to the cake. I prefer to use extra virgin olive oil, but you can also use regular olive oil.

Cheese:

I recommend using Gruyere cheese and Parmesan cheese for this recipe. Gruyere cheese is a nutty and slightly sweet cheese that melts beautifully. Parmesan cheese adds a salty and savory flavor. You can substitute other types of cheese, but keep in mind that the flavor of the cake will change.

Bacon:

Use your favorite type of bacon for this recipe. I prefer to use thick-cut bacon for extra flavor. Cook the bacon until it is crispy and then crumble it into small pieces.

Olives:

I recommend using pitted green olives for this recipe. You can use any type of green olive that you like. Make sure to roughly chop the olives before adding them to the batter.

Sun-Dried Tomatoes:

Use oil-packed sun-dried tomatoes for this recipe. Drain the tomatoes well before chopping them. The oil from the sun-dried tomatoes will add flavor and moisture to the cake.

Parsley:

Use fresh parsley for this recipe. Chop the parsley finely before adding it to the batter. Fresh parsley adds a bright and fresh flavor to the cake.

Garlic:

Use fresh garlic for this recipe. Mince the garlic finely before adding it to the batter. Garlic adds a savory and pungent flavor to the cake.

Troubleshooting

Sometimes, even with the best intentions, things can go wrong in the kitchen. Here are a few common problems you might encounter when making this savory cake and how to fix them:

• Cake is too dry: This could be due to overbaking or using too much flour. Make sure to measure the flour accurately and check the cake for doneness a few minutes before the recommended baking time. You can also try adding a tablespoon or two of milk to the batter.
• Cake is too dense: This could be due to overmixing the batter or not using enough leavening agents. Be careful not to overmix the batter and make sure your baking powder and baking soda are fresh.
• Cake is sinking in the middle: This could be due to underbaking or opening the oven door too frequently during baking. Make sure the cake is fully baked before removing it from the oven and avoid opening the oven door unnecessarily.
• Cake is sticking to the pan: Make sure to grease and flour the loaf pan thoroughly before adding the batter. You can also use a baking spray that contains flour.
• The ingredients are not evenly distributed: Gently fold in the cheese, bacon, olives, sun-dried tomatoes, parsley, and garlic until they are evenly distributed throughout the batter. Be careful not to overmix.

I hope you enjoy this savory cake recipe! It

Conclusion:

This savory cake, bursting with olives, bacon, and cheese, is truly a must-try for anyone looking to elevate their brunch game or impress guests with a unique and flavorful appetizer. I know, I know, “savory cake” might sound a little unusual, but trust me on this one! The combination of salty bacon, briny olives, and sharp cheese baked into a light and airy cake is an explosion of deliciousness in every bite. It’s the perfect balance of textures and tastes, making it incredibly addictive. Why is this recipe a must-try? Because it’s incredibly versatile, surprisingly easy to make, and guaranteed to be a conversation starter. Forget boring quiches and predictable pastries; this savory cake is a showstopper that will have everyone asking for the recipe. Plus, it’s a fantastic way to use up leftover bits of cheese and bacon you might have lurking in your fridge! But the best part? You can totally customize it to your liking! Feel free to experiment with different types of olives – Kalamata olives add a particularly rich and fruity flavor, while green olives offer a more subtle, briny note. You could also swap out the bacon for pancetta or prosciutto for a more sophisticated twist. And don’t be afraid to get creative with the cheese! Gruyere, cheddar, or even a little crumbled goat cheese would all work beautifully. Serving Suggestions and Variations: * Serve it warm or at room temperature, sliced into wedges. * Pair it with a simple green salad for a light lunch. * Offer it as part of a brunch spread alongside scrambled eggs and fresh fruit. * For a more substantial meal, serve it with a creamy tomato soup. * Consider adding some chopped sun-dried tomatoes or roasted red peppers for an extra burst of flavor. * A sprinkle of fresh herbs, like thyme or rosemary, before baking will add a lovely aromatic touch. * For a vegetarian option, simply omit the bacon and add some extra cheese or vegetables. I personally love serving this savory cake with a dollop of crème fraîche or a drizzle of balsamic glaze. It adds a touch of elegance and complements the savory flavors perfectly. Another fun variation is to bake it in individual muffin tins for adorable mini cakes that are perfect for parties or picnics. I’m so excited for you to try this recipe and discover just how amazing a savory cake can be. It’s a recipe that I’ve been making for years, and it always gets rave reviews. I truly believe that once you try it, you’ll be hooked! So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of this incredible savory cake. I promise you won’t regret it! And most importantly, don’t forget to share your experience with me! I’d love to hear what variations you tried, what you served it with, and what your guests thought. Tag me in your photos on social media, or leave a comment below. Happy baking! I can’t wait to see your creations! Print